Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1887-08-14

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FReslTNe,-Not quite cup sugar. Z
littie water: let Il bod. Beat the Whit
Of egg 20 Q still fr0sh and pour ovel
i the syrup made Of the sugar and
wstew.
BLACK PrrDrxs. One cup molasses
y cup hot water, 4 cup -four, tea,
| spoonful soda, err. Steam =
hours. Do net remove the coEeF q
the steamer while cooking Serve viii
. sauce.
CEEAM CooKfEa.-0ne Gun al buftsr,
~ cups sugar, ! cup sour cream,
/ feRspoonfrl soda, 2 teaspoonfuls cream
Of tartar, 5 eggs, and ho1r enough @
| form q soft dough Roll thin cut
with ! cookie cutter. and hake = s
/ quick oTen-
CocoAECT CAKE.-TNo cups white
sugar. cup sweet mix. the whites a
I eggs, q cup Of butter, cups -four,
teaspoonfuEs cream of tartar, l tea
/ spoonful soda. Bake in Jelly tins,
spread on the frosting and sprinkle the
eocoanut over.
Fruit custards are delightful made
from raspberries and currants or straw
berries. Heat the fruit very slowly,
MASKING il meanwhile, strain, and "a
q pint OF the juice add one cup Of sugar
and the weil-beaten yofks Of three eggs
stir over q slow FIRE until the eustard
thiekens; when cold, add q gil Of
sWeetened cream; pour into small Gus
tard cups and eat cold
GKEKx CoRS.-Eyery housewife in
America Is supposed 70 know how 20
cook corn, but the Southern cooks ex-
celied BY leaving on the sweet inner
husks, first stripping them down to
remove the silk and then tying them
in place again. The corn 50 boiled,
directly Il was gathered, and served
with bowl Of sweet butter, heated and
well seasoned with salt and pepper, Is
delicious beyond comparison. The full
ears may be grated and the pulp steWed
N white sauce or cream, or fred with
butter, salt and pepper. Green-c0rn
pudding is made like that from sugar
beets.
Foe PLAST.-Any of the cucumber
recipes, except that for mayOnnaise,
will be found excellent for egg plant.
The usual method of cooking Il is TO
slice il, either with or without peeling,
70 let il lie for several hours in salt,
and then to -four and bread il and fry
il. Sailed thus, then carefully dried
on soft towel, dipped in melted butter
containing salt and pepper, and then
broled, il Is delicious. II highly sea-
soned, the intense favor Of egg plant
makes il an admirable sapor for the
more insipid boiled rice or potatoes,
which 20 well with it. Baked egg
plant, either sliced, laid alternately
with crumbs and covered with sauce,
or split and baked in deep pan with
butter or cold gravy, Is very good; the
seasoning should be high for either
dish. Egg plant, peeled, cut in dice,
boiled tender in sailed boiling water,
and then served in white sauce on toast,
is palatable novelty.
APRIcor TRIFBE.-Make a syrup as
for preserves, with one cup Of sugar
and q gill Of water; boil and skim Tor
ten minutes; throw in one dozen large
apricots that have been halved, stoned
and cooked until tender in water. Sim
mer Ave minutes; lift out with skim
mer and set aside in a cold place while
you make the trife." Heat pint Of
milk, stir in one even tablespoonful Of
corn starch wet with little cold water
cook until it begins to thicker, and
pour IL upon quarter OF q package Of
gelatine that has been soaked in enough
cold water TO cover it, and then dis
solved in a gill Of hot milk; beat in,
also, two well-whipped eggs and half 3
cup OF sugar; then stir very hard. Let
L all get cold, and before II begins to
yet wet a mold and put in one-third Of
The apricots; pour in one-third of the
.ustard; wait half an hour; put in
more apricots and then more custard,
and so on until all are used, waiting
zach time for the Jelly TO become firm
enough 10 bear the apricots. Set on ice
ill cold; turn ont on a glass dish and |
pour the syrup over.